Monday December 8, 2008 Dinner

I used to cook a lot with canned goods. There was a time, in fact, when Campbell's cream of mushroom soup was the basis of half my cuisine. That's not the case anymore, of course. Now a days I'm far more likely to start my sauces from scratch, and to rely on fresh produce wherever possible. 

Last night was an interesting exception.

Southwest Chicken Chili Soup (the canned version!)

• 1 can tomatillas (16 oz.)
• 1 can fire-roasted diced tomatos (14 oz.)
• 1 can mild green chilies (8 oz.)
• 1 can black beans (12 oz.)
• 1 can chicken stock (12 oz.)
• 1 cup frozen corn
• 1 medium sized chicken breast, diced
• 1 smallish onion
• 2-3 cloves garlic
• olive oil
• 1/4 cup sherry
• ground coriander
• fresh oregano

Saute chicken in olive oil until cooked through. Add onion & garlic, saute until onion gets translucent. Add diced tomatillas, tomatos, chilies, beans, corn, stock,  sherry. Bring to boil. Reduce to low simmer. Add coriander & oregano. Simmer for about 20-30 minutes. Serve with coarse bread. And beer. Lots of beer.